Sheet Pan Shrimp Puttanesca with Cherry Tomatoes and Chard
This recipe turns my favorite roasted puttanesca sauce into a complete meal with loads of green chard and spicy shrimp. It’s such an easy sheet pan dinner, and easily adaptable for low FODMAP diets.
Ingredients
1bunch
Red Chard, thinly sliced
4cups
Cherry Tomatoes, halved
1
LargeShallot, thinly sliced
2cloves
Garlic, minced
4Tbsp
Kalamata Olives, roughly chopped, pitted
2
Anchovy Fillets, minced
1Tbsp
Capers
4Tbsp
Olive Oilplus 2 tablespoons for the shrimp
1/2tsp
Sea Saltplus 1/4 teaspoon for the shrimp
1lb
LargeShrimp, deveined, peeled
1
Lemon, freshly squeezed1 Tbsp juice per 4 servings
1/2tsp
Crushed Red Pepper Flakes
Nutrition Per Serving
Calories
371
Fat
20.5 g
Protein
29.4 g
Carbs
19.6 g
Cooking Instructions
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
On a large rimmed baking sheet, toss the Red Chard (1 bunch), Cherry Tomatoes (4 cups), Shallot (1), Garlic (2 cloves), Kalamata Olives (4 Tbsp), Anchovy Fillets (2), Capers (1 Tbsp), Olive Oil (4 Tbsp), and Sea Salt (1/2 tsp) until combined.
